5 tbsp. extra-virgin olive oil
8 cloves garlic, smashed
1 large onion, halved lengthwise and thinly sliced
1⁄2 lb. beet greens or turnip greens, stems
and leaves chopped separately
1 tbsp. finely chopped fresh rosemary
1 tbsp. chopped fresh sage
1⁄4 tsp. chile flakes
8 cups chicken broth
1 1⁄2 cups bulgur wheat
Kosher salt and freshly ground black pepper, to taste
1⁄2 lb. escarole, washed and roughly chopped
6 tbsp. grated pecorino
1 lemon, sliced into 6 wedges
1. Heat 3 tbsp. oil in a 6-qt. pot over medium-high heat. Add garlic, onions, and greens' stems and cook, stirring occasionally, until soft, about 10 minutes.
2. Add rosemary, sage, and chile flakes and cook, stirring frequently, until fragrant, about 1 minute. Add broth, bulgur, and 1 cup water. Season with salt and pepper. Bring to a boil over high heat; reduce heat to medium-low and simmer until bulgur is soft, 20–25 minutes.
3. Add greens and escarole and cook, stirring occasionally, until wilted, about 5 minutes. Divide soup between 6 bowls. Drizzle each with some of the remaining olive oil; sprinkle with the pecorino. Serve with lemon wedges.